You are here: Seasoned Cooking » All Issues » November 1998 Issue » This Article » Page 2
 
November 1998 Issue
Salads Supreme
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

Aprons - NANCEs Online Boutique

Aprons with unique original artwork on front by artist (NANCE) Nancy Vance Sarginson. Great for the BBQ or Kitchen. Medium length. 35% Cotton / 65%...

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.

Jane Butel Southwestern Cooking School

The Jane Butel Southwestern Cooking School offers weekend and week long participation classes focusing on Southwestern cuisine. The school was rate...

NetSweat.com

The primary purpose of this site is the dissemination of information on exercise and nutrition. IFR offers a listing of fitness related sites as we...

ShopTony Cooking

The ultimate cooking site. Cooking advice recipes and shopping all in one location. Cookware Bakeware Small Appliances Knives Knife Cookbook Cutler...
 

Pasta Salad

I first discovered this salad at a barbeque potluck. It was a big hit, especially with me! I sometimes make this for a quick dinner or side dish. It keeps well in the fridge if covered, and can be used over several days, if it lasts that long.
  • 1 package (12 oz.) spiral colored noodles (vegetable pasta), cooked according to package directions
  • 1 can olives, sliced
  • 1 cucumber, peeled and sliced
  • 1 bunch radishes, sliced
  • 1 bunch parsley, finely chopped
  • Juice from one lemon
  • ¼ cup virgin olive oil
  • ¼ lb. crumbled feta cheese
  • 3 cloves garlic, crushed and finely chopped
  • Salt and pepper to taste
Soak crushed and chopped garlic in the olive oil for 2 or 3 hours prior to preparing salad. While the pasta is cooking, slice the vegetables and chop the parsley. Toss the cooked noodles with the vegetables and then add the olive oil. Add lemon juice and continue to toss. Add the crumbled Feta cheese, salt and pepper and toss again until well blended. Refrigerate for 30 minutes before serving.
  • Yields: 10 servings
  • Preparation Time: 25 minutes
 
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.